Quince Posted January 30, 2012 Share Posted January 30, 2012 da malo izreklamiram frendicu, primetih nedavno da kaci neke postove po fejsu i mislila da to uzima odnekud, kad ono njen sajtMidnight Spoonmeni je bas yummy Link to comment
decak Kejt Posted January 31, 2012 Share Posted January 31, 2012 ima neko recept za terijaki sos ili nesto najpribliznije a bez mirina ili sakea? nesto sto moze da se iskombinuje sa siroko dostupnim sastojcima? Link to comment
tazza Posted January 31, 2012 Share Posted January 31, 2012 (edited) pravila sam po ovom receptu http://www.kalynskitchen.com/2006/01/weekend-herb-blogging-14.html (soja sos, voda, braon šećer, beli luk, đumbir), naišla na blog, svidelo mi se, ima drugih varijanti sa zamenom (dry sherry, rice vinegar, belo vino - na to sam nailazila) ili izostavljanjem sastojaka Edited January 31, 2012 by tazza Link to comment
martinj Posted February 12, 2012 Share Posted February 12, 2012 evo jedna ideja za valentajns...srcasti sendvicipravila gospodja juce i danas se bas lepo ohladili... Link to comment
nezvanova Posted February 15, 2012 Share Posted February 15, 2012 joooj, kaki sam homemade humus zgotovila, svaka mi cast !!! od - li - can :-))) eto, neka sreca i u tu zimu, sneg i led; morala sama samcijata da ga napravim jer se nismo micali do bgda i kupili ga gotovog. nego, to je bilo ovako, uz put.... pitanje za iskusne - planiram da pravim bifteke za vecerinku, a posto ne mislim bas da ih pecem pred gostima, da li mogu recimo pola sata pre dolaska gostiju i serviranja da iz napravim, a potom da ih drzim u rerni sa folijom, ili mozda bez folije, ili vec kako? dakle, moje je pitanje jel ima nacina da bude topao, a ranije pripremljen, ili da se manem corava posla (i smislim nesto zgodnije za posluzivanje u takvim uslovima )??? Link to comment
henrik larsson Posted February 15, 2012 Share Posted February 15, 2012 Folija i rerna. Link to comment
nezvanova Posted February 15, 2012 Share Posted February 15, 2012 Folija i rerna.e, pa onda ostaje prvobitni plan.hvala puno! Link to comment
Duci Simonovic Posted February 15, 2012 Share Posted February 15, 2012 biftek valja upacovati bar koji dan pre pecenja, ja najvisem volim kad ostoji dobre dve nedelje kad se dobro usmrdi, tad je najjaci Link to comment
gospa buba Posted February 17, 2012 Share Posted February 17, 2012 zmrznute bamije. sta cu shnjima? al da moze i vegetarijanac! Link to comment
aram Posted February 17, 2012 Share Posted February 17, 2012 predivno povrce koje se dosta jede u makedoniji i grckoj. potrazi, pisali smo vec, mislim da ima i nekih recepata. Link to comment
Miralem Posted February 17, 2012 Share Posted February 17, 2012 sta je to bamije?siromasni rodjak sa sela od pomija. ja to ne bih jeo. Link to comment
betty Posted February 17, 2012 Share Posted February 17, 2012 sto, bas su super ako volis ljigavo. Link to comment
mammy two shoes Posted February 17, 2012 Share Posted February 17, 2012 zmrznute bamije. sta cu shnjima? al da moze i vegetarijanac!izdinstaj seckanu glavicu cluka i rendanu šargarepu, dodaj smrznute bamije, nalij malo vode, smanji vatru i poklopi.dodaj pirinač, kinou ili heljdu. začini biberom, paradajzom ili sokom od limuna. Link to comment
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